How about a slightly different lasagna? This vegan banana lasagna - also called pastelón - will add variety to your weekly menu. Instead of the classic lasagna sheets, you use green bananas. Not only does the lasagna taste incredibly delicious, but it's also gluten-free by nature, contains a load of vegetable proteins, is rich in healthy nutrients, and keeps you full for a long time. It's best to unpack the casserole dish and try it out right away!
Preheat oven to 200° Celsius. Peel*, halve and cut the bananas into 5 slices. Grease baking tray with oil, spread banana slices on top and brush with a little oil on both sides.
Bake the bananas for 15 minutes in the middle of the oven*. Turn slices after half time. Remove the tray and let the bananas cool down. Repeat this step until all slices are baked.
Heat olive oil in a frying pan. Add all ingredients up to and including paprika powder and sautée for approx. 8 minutes at medium heat. Deglaze with stock and tomato sauce. Reduce heat and simmer again for about 10 minutes until the filling is not too liquid*. Season to taste with salt and pepper.
Bake lasagna in the middle of the preheated oven at 180° Celsius for 30 minutes.
* depending on how intense the cilantro taste is desired, take 1/2 - 1 bunch. I took about 1/2 bunch.
* In the text you'll find instructions on how to peel the bananas easily. Preparation time of the recipe is without soaking the bananas.
* If you want it faster, you can also fry the bananas in a frying pan with oil. This version is faster, but a bit unhealthier because you need more oil.
*If the filling gets too dry, you can add water. In the end, the filling should not have any visible liquid left.
*For the lasagna, half of the cheese sauce is enough. The cheese sauce is a recipe that I have been using for a long time and it was not developed especially for this lasagna. So in the recipe, you'll simply find the basic recipe. However, you will not need all the cheese sauce. Use the rest for a delicious Mac and Cheese.